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2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
salt and pepper to taste
1 tablespoon oil
1 cup salsa verde ( I used Herdez brand)
3 cups chicken broth (or water)
1 cup heavy cream
1 package (16 ounces) uncooked penne pasta
salt and pepper to taste
1 cup shredded Monterey Jack cheese
cilantro, chopped
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 onionringsandthings
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